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Lentil salad with tomatoes and feta cheese recipe

Lentil salad with tomatoes and feta cheese recipe

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  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Lentil salad

Lentils make a nourishing healthy salad. Additionally you can sprinkle it with toasted pine nuts.

2 people made this

IngredientsServes: 8

  • 500g green lentils
  • 1 bay leaf
  • 60ml extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons minced parsley
  • 2 tablespoons minced fresh oregano
  • 1 small red onion, minced
  • 4 tomatoes, diced
  • 200g feta cheese, diced
  • salt and pepper
  • toasted pine nuts (optional)

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Wash lentils and sort out any culls. Add to a meidum saucepan and cover with water. Add bay leaf and wald and bring to the boil. Reduce the heat, cover and coo till lentils are cooked through but still al dente, about 30 to 40 minutes. Drain well, remove bay leaf and chill.
  2. In a small bowl stir olive oil, lemon juice, parsley and oregano. Season with salt and pepper.
  3. Add chilled lentils, onion and tomatoes to a large bowl. Add dressing and feta and toss to combine. Sprinkle with toasted pine nuts if so desired.

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Reviews & ratingsAverage global rating:(2)

  • 2 ½ cups green lentils, sorted and rinsed
  • salt and ground black pepper to taste
  • 1 bay leaf
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh oregano
  • 4 Roma tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1 (8 ounce) package feta cheese, cubed

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.

Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.

Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.


  1. Lentils – Eating lentils is a fantastic way to boost your fiber intake. They are also a great source of iron, potassium, zinc, vitamin B6, folate, and more.
  2. Bay Leaves – If you don’t already eat foods with bay leaves, now is a great time to start! Not only are they incredibly flavorful, but they are also aromatic too.
  3. Salt – A little bit of salt will help tie all the ingredients together beautifully.
  4. Garlic – Of course, I love the flavor of garlic in many of my dishes, but I also like that it gives me nutrients too. It’s actually filled with all sorts of good stuff like iron, potassium, vitamin B, and vitamin C.
  5. Red Onion – Another fantastic source of vitamin C, potassium, and folate, plus it makes the lentil salad taste even better.
  6. Cucumber – Besides being light, cool, and refreshing, cucumbers also provide you with antioxidants, vitamin K, and vitamin C.
  7. Cherry Tomatoes – If you ask me, adding cherry tomatoes is a must! They are sweet and delicious. Plus, they also have antioxidants, folate, potassium, vitamin C, and vitamin K.
  8. Orange – Yum! Oranges are the perfect citrus fruit to include in this lentil salad. They will also give you plenty of sweetness too.
  9. Almonds – I feel like adding some almonds is a great way to get a little bit of a crunch. It’s an added bonus that they are packed with vitamin E, fiber, and riboflavin.
  10. Fresh Herbs – You’ll need a variety of fresh herbs, including mint, cilantro, and parsley. Chop them very fine, so they are well blended into the salad.
  11. Crumbled Feta Cheese – Adding feta takes this salad to the next level. The tangy flavors of the feta make this a well-rounded dish.
  12. Sun-Dried Tomatoes – Looking to boost your antioxidants? Sun-dried tomatoes are another great answer. So eat up!
  13. Sesame Seeds – I prefer to toast the sesame seeds before adding them to the salad. You can omit them completely if you don’t like them.
  14. Dressing – The homemade dressing is made with a mixture of olive oil, orange zest, lemon juice, orange juice, tahini, garlic, salt, and chili flakes. It’s so good I could practically eat it with a spoon.

Varieties of Lentils

  • Brown Lentils: Semi-firm and savory, brown lentils are one of the most oft-used lentil varieties. They're probably what you make lentil soup with—but their slight meatiness also makes them a natural contender in meatless bolognese, The Best Plant-Based Meatloaf With Lentils,Vegan Lentil Meatballs, or a hearty lentil salad.
  • Green Lentils: Somewhere on the lentil spectrum between brown lentils and French green lentils (see below for more on those), green lentils are usually sold whole and are super versatile: They're firm enough that they'll hold their shape in salads but are just as at home in a soup. They're slightly pea-tasting and can be used anywhere you'd use a split-pea.
  • French Green (Aka Le Puy) Lentils: Firm, speckly, and peppery, French lentils—also called Le Puy lentils after the region in France where they are grown—are one of our favorite choices for tossing into salads, since they retain their shape so well. Only lentils grown in the Le Puy region of France can be labeled Le Puy lentils. (But if a recipe calls for French or French green lentils, it's asking for Le Puy lentils.)
  • Red Lentils Red lentils are typically sold split and hulled—that is, in tiny halves that cook very quickly and become creamy once cooked. They're just slightly sweet and are often used for dal or to thicken other soups.
  • Black (Aka Beluga) Lentils: Tiny and shiny-black, these little guys are aptly named for their resemblance to Beluga caviar. They're earthy in taste and can be used anywhere Le Puy lentils are used—salads, braises, you name it.

How To Make Lentil Salad

Detailed instructions can be found below in the printable recipe card.

  • First, pick through and rinse the lentils under cold running water.
  • Cook the lentils in a saucepan with water and a bay leaf. You can use vegetable or chicken broth, if preferred. Bring to a boil, then reduce the heat and simmer until the lentils become tender, 20 to 30 minutes depending on the lentil variety. Drain and remove the bay leaf.
  • Place the cooked lentils, cucumbers, scallions, tomatoes, parsley, basil and mint in a bowl and toss to combine.
  • Make the salad dressing by whisking together the lemon juice, mustard, garlic, salt and black pepper. Slowly, whisk in the olive oil to make an emulsion.
  • Pour the desired amount of dressing over the salad and toss gently to coat all the vegetables. Add the feta cheese and season with salt and black pepper. Toss to combine. Serve immediately or store in the fridge in an airtight container for 3-4 days.

Tomato and Lentil Salad with Feta Cheese and Herbs

Today I’m sharing a simple and delicious lentil salad in partnership with The recipe starts with a sliced onion marinated in a red wine vinegar and salad. Whole green lentils are then cooked until al dente and tossed with the marinated onion, garlic, olive oil, salt and pepper. The salad is finished with a flurry of fresh herbs, juicy ripe tomatoes and crumbles of salty feta. With each bite, you’ll get a little earthiness from the lentils balanced with freshness of the tomatoes and herbs. The feta and marinated onions add bold pops of flavor throughout.

I just love the texture of al dente green lentils. They’re soft, but have a slight chew to them, making each bite so satisfying. High in protein and fiber, whole green lentils are a nutrient rich pulse packed with minerals like potassium, iron and folate. They cook up in just 15 minutes, so they’re super easy to prepare as well. This Tomato and Lentil Salad would be a perfect summer lunch or an impressive side to bring or serve at a barbecue. Continue reading for the recipe!

You can make this salad partially in advance through Step 3 below. Be sure the lentils are warm when you toss them with the marinated onion, olive oil and garlic, so they can better absorb all of those flavors. The salad then needs to cool off before adding the herbs. This will ensure that the herbs remain fresh and vibrant.

When you’re ready to serve, mix in the herbs, then top with tomatoes and feta. If that salad has been in the fridge for a few days, definitely check for seasoning again. Flavors can dull in the fridge over time, so you may need to perk things up a bit with more salt, pepper and perhaps even a splash of vinegar.

Can you omit the feta?

This lentil salad is vegetarian but not fully plant based because of the feta cheese! The feta brings in the perfect salty, savory element. We’d recommend using the feta, or try another cheese crumble like goat cheese. If you’re serving it for a crowd, you could leave the feta on the side so people can customize it to their liking.

For a 100% vegan lentil salad, we’d suggest a non-dairy cheese crumble if you have a good brand. Or leave out the cheese entirely and add a little more kosher salt to the salad.

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I love lentils. I like mint in my Tabouli but I decided to go in a different direction with this recipe. I subbed the mint for a Tbs. of fresh ground cumin. This seemed to really bring the flavors together in a most irresistible way. I forgot the onions and it was fine w/out. This is a great summer salad!

This is a great summery recipe. As far as the mint problem everyone discussed. just add more mint. I added double the amt of mint and it was very delicious. Would definitely make again.

I made this dish twice. The first time, I tried it as is and made it for a friend. She thought it was incredible, but I thought that the mint flavor was lost under all those heavy lentils and the sharp feta. The second time, I used cilantro instead of mint, which drastically improved the flavor. The cilantro was assertive enough to match the feta, and the flavors melded very well.

Found this recipe after I ate something similar but much tastier at Ella's on Sacramento Street in SF. My suggestions: add 2 color lentils (red & green), fresh white corn, the red pepper as suggested, and perhaps some sugar snap peas cut in thirds for extra color. Definitely makes it more interesting and flavorful.

This was OK, but it was not as minty as I thought it would be. Also, the directions for how much water to add to the lentils were a bit odd. The feta was good, but it didn't meld well with everything else. Basically, good components that didn't work together very well, which resulted in a so-so dish. It also does *not* keep well in the fridge.

A good, light but solid dish. The feta cheese seemed a little incongrous and the salad is good with or without it.

How to Make the Balsamic Lentil Salad

The thought of a lentil salad might seem intimidating. But as mentioned before, lentils are just like tiny beans that you can easily cook on the stove. Plus, check out the simple ingredient list…cucumber, red pepper, onion, lentils, and dressing. Once the lentils are cooked, this salad comes together quickly. Even better, this one’s customizable. Keep the lentils as the base and add your favorite chopped, raw veggies. Carrots, celery, zucchini, cauliflower, broccoli…so many options! And one thing I might add next time around? Feta cheese. Or Parmesan cheese. Or gorgonzola. Goat cheese, maybe? You get the picture.

Let this easy Balsamic Lentil Salad be your go-to dish for spring and summer! Need a dinner idea for this week? Try the salad alongside this Roasted Salmon with Tomato Basil Relish, this Peach Caprese Grilled Chicken, or this Stuffed Hawaiian Grilled Chicken.

Authentic Greek Salad Recipe

This amazing easy authentic Greek Salad recipe is simple, delicious and everything good about summer in a bowl. Think juicy tomatoes, fresh cucumber, aromatic herbs, tangy olives and creamy feta (or cashew cheese) – all the tastiness of Greece at home.

This recipe is for the original easy Greek salad … the one you get at the best little Greek tavernas with the azure ocean waves gently rolling in while the smell of sunshine and ocean breeze fills the air. It’s made with vegetarian Feta cheese, because it’s the authentic way. But for a delicious vegan version you can just replace the Feta cheese with cashew cheese or your favourite vegan cheese and enjoy.

Greek recipes is a stable in my kitchen. Not only do the Greeks have one of the best life expectancies in the world, they also have one of the tastiest kitchens. Although there are few vegans and vegetarians in Greece, many of their recipes are naturally vegetarian and veggies make up most of the diet.

Greek cooking means simple, delicious and hardworking ingredients. It’s full of flavours packed into every meal and every bite. And it’s made with only a few simple ingredients. It’s rarely fancy, but it’s oh so tasty.

What’s great about this amazing easy Authentic Greek Salad recipe:

  • Everything and I mean everything
  • Made with only a few easy to get ingredients
  • Delicious and full of summer flavours
  • Loaded with vitamins and minerals
  • Healthy and a stable in the Mediterranean diet
  • Can be eaten as is or as a side dish
  • Quick and easy to make
  • Vegetarian
  • Can be vegan – just use vegan cheese
  • Gluten-free
  • A fan favourite

Getting the Greek Flavours

Infusing the flavours of Greece into your salad isn’t all about using sun-ripened tomatoes (although that certainly helps). It has a lot to do with using the right herbs. The greek kitchen is partial to dried herbs and you will quickly realise that dried oregano can make a lot of difference. Oregano brings out the summer flavours in the tomatoes and works together with the fresh basil to really bring out the authentic elements in the salad. Greek salads are not about fancy dressings and all about herbs and spices.

Vegan option for Authentic Greek salad recipe

To make this authentic Greek tomato salad recipe vegan you simply have to use vegan cheese instead of Feta cheese. My favourite vegan feta substitute is Cashew cheese because it has a nice creamy rich taste and freshness to it. But I recommend you use your own favourite vegan cheese for this recipe as everyone has their own preferences for vegan cheese.